Gluten-Free, Vegan and Paleo Chocolate Pumpkin Tart for Halloween {Refined Sugar-Free, AIP-Friendly}

Chocolate Pumpkin Tart — Spiderweb Fun :)

  • Author: Audrey @ Unconventional Baker
  • Prep Time: 25 minutes
  • Cook Time: 2 hours (up to 3)
  • Total Time: 2 hours 25 minutes
  • Yield: 7" mini tart
  • Category: Tarts
  • Method: Baked
  • Cuisine: Dessert


Was just having some autumn fun today and made this spiderweb-themed gluten-free, vegan and paleo chocolate pumpkin tart! The cobweb pattern is easy…



  • 3 tbsp coconut oil, melted
  • 3 tbsp maple syrup, at room temperature
  • ½ tbsp pure vanilla extract
  • 7 tbsp pumpkin puree at room temp. (I used 1 15oz can pumpkin puree in total for this recipe and took the 7 tbsp from that. You can also use your own cooked pumpkin puree but make sure it’s not too runny; strain the liquid out if necessary)
  • dash of salt
  • ½ tsp cinnamon
  • ½ cup coconut flour
  • 3 tbsp tapioca starch


  • 1 ¼ cup pumpkin puree (room temp)
  • 1 cup coconut oil, very soft or liquified (but not hot)
  • ½ cup cocoa powder
  • 6 tbsp maple syrup (or liquid sweetener of your choice)
  • 2 tsp pure vanilla extract
  • pinch of salt
  • 1 tsp cinnamon
  • ⅛ tsp of each: cloves, allspice, and nutmeg


  • 23 tbsp non-dairy milk (I used almond)
  • 1 ½ tbsp coconut oil, liquified
  • 2 tbsp coconut manna (coconut butter), warmed until liquified
  • ½ tbsp maple syrup
  • ½ tbsp tapioca starch


  • Some cacao nibs for garnish or some Halloween themed candy (like an edible chocolate spider, etc.).
  • Some salt flakes


1. Pre-heat oven to 350F. Oil your 7″ tart pan and set aside.

2. Place coconut oil, maple syrup, vanilla, pumpkin puree, salt, and cinnamon in a medium mixing bowl and use an immersion blender to blend the mixture into a smooth consistency (note: if you don’t have an immersion blender, blend all the ingredients in a regular blender and then pour into a mixing bowl). Add coconut and tapioca flours and mix well using a wooden spoon until everything is thoroughly combined.

3. Scoop out the mixture into the pan. Use your hands to press the mixture down along the bottom and up around the walls of the pan forming the crust. Use a fork to pierce some holes along the base of the crust to prevent bubbling during baking. Bake in a pre-heated oven for 20 minutes. Remove from oven and allow the crust to cool in the pan on a wire rack for at least 10 minutes.

4. In the meantime, place all chocolate filling ingredients into a high-speed blender (I used my Vitamix for this recipe) and process until mixture is smooth (you may need to pause and scrape down the sides a few times in the process to make sure it’s well blended). Once the tart shell has cooled, pour this mixture into the tart and smooth out the top with a spatula.

5. Blend the spiderweb mixture ingredients together until fully smooth. Note: start with just 2 tbsp milk and increase the quantity only if necessary so that the mixture is runny but not too thin.

6. Pour the spiderweb mixture into a squirty-bottle or piping bag and pour onto the top of the tart in a spiral pattern, starting in the center of the tart and drawing the spiral rings out until you reach the edges. Then use a wooden skewer (or something similar), and gently draw a line from the center of the tart to the outer edge. Repeat this going all around the tart until you’ve created a spiderweb. [See illustration below]

Spiderweb-Pattern_Gluten-Free Vegan Love

7. Chill tart in the fridge for at least 2-3 hours prior to slicing. It will remain solid {and mousse-like} at room temperature after that {so long as it’s not too hot where you are}, or you can keep it chilled until serving time if you prefer a chilled chocolate pumpkin tart. Sprinkle with optional toppings {like cacao nibs and salt flakes} and enjoy!